I got the idea for these mushrooms on my birthday this year. I was trying to think of what I would like for dinner and thought some fancy stuffed mushrooms sounded pretty darn good. I planned to make them for Zo and I but to my surprise Zo sprung a birthday party on me at one of our favorite Basque restaurants with some of my close friends and family. We had a ton of fun and too much and laughed the night away. The mushrooms got to sit in the fridge until the next day when I decided I would make them special for Zo as a thank you meal. They were a real treat and surprisingly very easy to get together and cooked! I hope you enjoy this birthday turned into thank you dish!

Ingredients:Mushrooms

16 baby bella mushrooms (stems removed and discarded)

6 slices of prosciutto (cut into thirds)

1 cup Zo's sweet Marinara sauce

1/4 cup red onion (diced)

1/4 cup mozzarella (shredded)

Filling

2 tbsp 1 tsp fresh mozzarella (shredded)

2 tbsp cream cheese (softened)

1/2 tsp Parmesan (freshly grated)

1/2 tsp Romano (freshly grated)

3 tbsp hot calabrese salami (diced)

2 tbsp red onion (diced)

3-4 cloves garlic (diced)

1 1/2 tsp black olives (diced)

2 tsp stone ground Dijon mustard

3/4 tsp mayonnaise

1 1/4 tsp fresh basil leaves (diced)

1/2 tsp fresh sage (diced)

1 tsp Italian bread crumbs

1/4 tsp essence

fresh crack pepper (to taste)

Filling

Mix all filling ingredients together in a medium bowl.

Mushrooms

Preheat oven to 350 degrees.

Stuff each mushroom until just over filled then wrap each by laying a piece of prosciutto over the mushroom and tucking it under the mushroom making sure to over lap the ends. Place mushrooms into a large olive oiled buttered baking pan and spoon 1 tbsp of marinara over each mushroom. Bake at 350 for 20-25 minutes. Remove from oven garnish with mozzarella and red onions and serve while still hot. Enjoy!